Name: Red Wine Braised Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef Chuck; 1 medium Carrot; 1 medium Parsnip; 1 small Turnip; 1/4 cup Red Wine; 1 tsp Olive Oil; 2 cloves Garlic; 2 sprigs Fresh Thyme; Salt and Pepper to taste

Red Wine Braised Beef with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Beef with Root Vegetables

Savor the rich flavors of tender braised beef simmered in a deep red wine reduction, complemented by a medley of slow-cooked root vegetables including carrots, parsnips, and turnips. This comforting dish offers a balance of hearty protein and vibrant vegetables, perfect for a satisfying dinner.

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NUTRITION

Protein

37.9g

Fat

27.9g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck

1 medium Carrot

1 medium Parsnip

1 small Turnip

1/4 cup Red Wine

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat a heavy-bottomed pot or Dutch oven over medium heat and add olive oil.
2
Season the beef chuck with salt and pepper. Sear the beef in the pot until browned on all sides.
3
Add minced garlic and fresh thyme, stirring briefly until fragrant.
4
Deglaze the pot with red wine, scraping up the browned bits from the bottom.
5
Add chopped carrots, parsnip, and turnip to the pot.
6
Reduce the heat to low, cover, and let the mixture simmer gently for about 1.5 to 2 hours until the beef is tender and the vegetables are soft.
7
Adjust seasoning with additional salt and pepper if needed before serving.